April 2024

Organoleptic and microbiological characteristics of cubes of Irvingia gabonensis Almonds (Péké)

The aim of this study was to prepare food cubes using Irvingia gabonensis almonds and assess their organoleptic and microbiological quality. I. gabonensis almonds and other ingredients sourced from Brazzaville markets were utilized for formulating the stock cubes. Three different formulations were developed based on a mixing plan and subjected to sensory and microbiological evaluation. The results revealed that the...

Author(s): Massamba Stève Moulengo, Michel Elenga,, Augustin Aimé Lébonguy and Zébita Gedellevie Ryssie Miantoko,